Martha Stewart Coconut-Pistachio Biscotti

Martha Stewart coconut-pistachio biscotti are easy to make and swap olive oil for butter, so every twice baked cookie comes out light and fruity. Cornmeal adds a gritty snap to the crumb, while dried cherries and shredded coconut bring festive color.

Pistachios and dried cherries stud every slice with green and red, so these batch cookies double as edible holiday gifts. Slice the cooled log while it is slightly firm for clean cuts that hold through the second bake.

Martha Stewart Coconut-Pistachio Biscotti

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Course: DessertCuisine: American, ItalianDifficulty: Easy

Servings

24

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

145

kcal

Crumbly golden Italian cookies with a cornmeal snap and a fruity undertone from olive oil, studded with bright green pistachios and tart dried cherries.

Ingredients

• 1 cup all-purpose flour
  

• 1 cup stone-ground yellow cornmeal
  

• 1/2 cup unsweetened shredded coconut
  

• 1/2 teaspoon baking powder
  

• 1/2 teaspoon coarse salt
  

• 2 large eggs
  

• 3/4 cup granulated cane sugar
  

• 6 tablespoons extra-virgin olive oil
  

• 1 tablespoon finely grated lemon zest
  

• 1 cup dried cherries
  

• 1 cup shelled pistachios
  

Directions

• Preheat and mix dry: Heat oven to 350 degrees. In a large bowl, whisk flour, cornmeal, coconut, baking powder, and salt.
• Mix wet and combine: In the bowl of an electric mixer fitted with the paddle attachment, mix eggs, sugar, oil, and zest on medium speed until well combined. Reduce speed, add flour mixture, and mix until just combined. Fold in cherries and pistachios.
• Shape and first bake: Transfer dough to a parchment-lined baking sheet and pat into a 14-by-4-inch log. Bake until firm and golden, 30 to 35 minutes. Transfer to a wire rack and reduce oven to 325 degrees.
• Slice and second bake: Once cool, transfer log to a cutting board and, using a serrated knife, cut diagonally into 1/2-inch slices. Arrange slices on parchment-lined baking sheet and bake, rotating halfway through, until just golden around the edges, 15 to 18 minutes. Let cool completely.

Tools for this recipe

• Nordic Ware half sheet pan, KitchenAid Artisan 5-quart stand mixer, Mercer Millennia 10-inch bread knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the pistachios for a different nut?

Almonds are the classic biscotti nut and work well here, as do walnuts or hazelnuts. Use the same 1 cup measurement. Avoid soft nuts like cashews or macadamias, since they won't hold up through two rounds of baking and tend to get greasy.

How long do these biscotti stay fresh?

Biscotti keep at room temperature in an airtight container for up to 3 weeks, which is why they make such a good gift. If you want them to last even longer, freeze them in a zip-top bag for up to 2 months and let them come to room temperature before serving.

Can I make the dough ahead of time?

Shape the log, wrap it tightly in plastic wrap, and refrigerate it for up to 2 days before the first bake. The dough also freezes well for about a month. Bake it straight from the fridge and add 5 extra minutes to the first bake time.

What if I only have regular cornmeal instead of stone-ground?

Regular fine-ground cornmeal works, but you lose some of the gritty crunch that makes these biscotti special. Bob's Red Mill medium-grind cornmeal is a good substitute. Avoid cornmeal mix, which has leavening and salt already added and will change the texture.

Why does this recipe use olive oil instead of butter?

Olive oil gives these biscotti a lighter, crisper texture because it has no water content to create steam during baking. It also adds a mild fruitiness that pairs with the lemon zest. Use a mild extra-virgin olive oil like California Olive Ranch, since a very grassy one can overpower the coconut and cherries.